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You are in for a pizza treat! This portobello pizza is made with… you guessed it, portobello mushrooms. These large caps are absolutely perfect for stuffing with traditional pizza toppings. I’ve topped this portobello mushroom pizza with sauce, cheese, and pepperoni, but I’m also sharing a ton of ideas below. These are so easy to customize, or put out toppings and let everyone top their own.
We have low carb pizza night at least once a week at our house. It never gets boring, because first of all… pizza!! And second, we switch it up a lot! The classic keto fathead pizza crust is still a family fave, but there’s also cauliflower pizza crust, eggplant pizzas, and even low carb pizza casserole. And, these portobello pizzas are part of the rotation as one of my favorite keto stuffed mushrooms recipes.
What Is Portobello Pizza?
This portobello pizza is essentially a mushroom crust pizza that’s topped with pizza staples — sauce, cheese, and your favorite toppings.
Why You’ll Love This Portobello Mushroom Pizza Recipe
- Classic pizza flavor
- Soft mushrooms and cheesy toppings
- Just 10 minutes to prep
- Cooks in 20 minutes
- Naturally low in carbs, keto, and gluten-free
Ingredients You’ll Need
This section explains how to choose the best ingredients for pizza stuffed portobello mushrooms, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Olive Oil Spray – Use a spray to get an even and light coating of olive oil on the baking sheet and the mushrooms. If you don’t have it, you can just drizzle or brush on olive oil instead.
- Portobello Mushrooms – Choose large portobello mushroom caps that are more concave and have taller sides work best to hold the toppings.
- Sauce – I used marinara sauce here, but pizza sauce is also a great choice. Buy store-bought (I look for versions without added sugars like this one), or make your own sugar-free marinara sauce or keto pizza sauce.
- Mozzarella Cheese – Use shredded for convenience or shred your own. Fresh mozzarella is also fine, but will release more moisture.
- Pepperoni – I love classic pepperoni pizza, but you can also try some of the other topping ideas below.
How To Make Portobello Pizza
This section shows how to make portobello pizza with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Coat a baking sheet with a layer of olive oil spray. Scrape out the gills of the mushrooms with a spoon.
TIP: If you like, you can pre-cook the mushrooms in the oven first.
Doing this helps to get rid of the extra moisture before adding toppings, but I often skip this step for less work. If you do roast them first, drain, then add toppings and bake again. If you skip this step, know that they can release a lot of water, but you can just drain the extra liquid from the pan afterward instead.
- Season. Place mushrooms on a rimmed baking sheet (stem side up). Spray with olive oil and sprinkle with sea salt.
- Assemble. Top each mushroom with sauce, cheese, and pepperoni.
- Bake. Place in the oven until the cheese is bubbly and the mushrooms are soft. If you like, you can top with grated parmesan cheese at the end.
Tips For The Best Portobello Pizza
For the best texture and appearance, use these tips!
- Use a thick sauce. A thin sauce will make the mushroom more watery.
- Spread sauce carefully. Don’t put the sauce all the way to the edge of the mushroom cap, as it can run off while cooking.
- Choose the best mushroom shape. Look for mushroom caps that are concave so that they hold the fillings in better. If yours are very flat, it may be better to roast the mushrooms with olive oil for 15 minutes first, then pat any excess moisture with paper towels, add toppings, and bake for about 5 more minutes to melt the cheese.
Wondering about what to put on your portobello mushroom cap pizza? Try some of these topping ideas:
- Meat Lover’s – Meat in every bite! Top your mushroom with pepperoni, Italian sausage, ham, and bacon. Season with red pepper flakes if you want to add a little heat.
- Veggie Lover’s – You can go so many ways with veggie pizzas, but a classic veggie pizza has peppers, onions, cherry tomatoes, and black olives. If you’d like to try some others, add garlic, baby spinach, artichoke, broccoli, or extra mushrooms. For watery vegetables, it’s best to pre-cook them first.
- Hawaiian – Similar to my Hawaiian pizza bowl, top the mushroom with cheese, ham, and diced pineapple.
- BBQ Chicken – Top the mushroom with shredded chicken tossed in sugar-free bbq sauce, shredded cheese, diced onions, and cilantro.
- Margherita – This simple classic is made with tomato sauce, fresh mozzarella and fresh basil leaves.
- White Pizza – Just like my chicken crust pizza, top the mushroom with alfredo sauce, spinach, red onion, and mozzarella cheese.
- Add a finishing sauce – For a simple flavor boost, add a drizzle of balsamic glaze to your pizza.
- Store: Keep leftover mushroom cap pizza in the refrigerator for 3-4 days.
- Reheat: Bake mushrooms in a 350 degree F oven for best results.
- Freeze: Freezing mushrooms isn’t ideal, so I would recommend cutting the recipe in half if you think you’ll have extras.
What To Serve With Portobello Mushroom Pizza
Serve this portobello pizza recipe with a healthy side salad:
More Veggie-Packed Healthy Pizza Recipes
If you like this portobello mushroom pizza recipe, you might also like some of these other veggie-packed pizza recipes:
Portobello Pizza Recipe
Portobello Mushroom Pizza Recipe (30 Min!)
Portobello mushroom pizza is an easy and delicious way to make pizza night in a healthy way. Just 10 minutes to prep.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Scrape out the dark gills from the mushrooms with a spoon, and discard the gills.
Place the mushrooms stem side up on the baking sheet. Spray with olive oil spray and sprinkle lightly with sea salt.
Top each mushroom with 1 1/2 tablespoons (21 g) of sauce. Sprinkle each with 3 tablespoons (42 g) of mozzarella and 4 slices of pepperoni or chorizo.
Bake for 20 to 25 minutes, until the cheese is bubbly and the mushrooms are soft. (See notes for alternative method.) Serve immediately.
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Serving size: 1 stuffed mushroom
- If you’d like, you can pre-bake the mushrooms for 15-20 minutes before adding toppings. Drain, then add toppings and bake again. They turn out less watery this way.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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